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Monday, January 31, 2011

Pineapple pachadi is an exotic dish and part of the traditional Kerala Sadhya. It is a unique dish, and a mouthwatering delicacy which is sweet and tart,a combo of pineapple, coconut and curd. There are different versions in different regions and one of my favorite is pineapple mathura pachadi . Here is two other versions which tastes equally delicious.

Cook pineapple with turmeric powder, chilly powder, salt and sugar and a 1/3 cup of water till pineapple is completely cooked and can be easily mashed up. Grind coconut and green chilly into a fine paste and mix in yogurt and blend. Add this mixture into the cooked pineapple and stir till is warmed up. Do not allow to boil. Heat oil in a pan and add mustard seeds. When they splutter add one red chilly and curry leaves and pour this mixture and oil on the pineapple curry. Serve with rice.

Cook pineapple along salt, green chilly and 1/3 cup of water.
Make a paste of coconut and cumin. Mix in yogurt into this paste.
Add this mixture to the cooked pineapple and stir till is warmed up. Do not allow to boil.
Heat oil in a pan and add mustard seeds. When they splutter add one red chilly and curry leaves and pour this mixture and oil on the pineapple curry. Serve with rice.

Friday, January 28, 2011

Broccoli Stir fry with ginger and fennel powder tastes delicious and is a good side dish for rice. It is healthy veggie with its vibrant green color and distinct flavor.This is a very simple and quick stir fry but you will love the simple aroma of ginger and fennel combined.

Sprinkle a few drops of water and microwave broccoli in high for two minutes till it is crisp tender.( or steam broccoli florets in water till cooked but it should retain its color and crispness) Heat oil in a pan and when mustard seeds splutter add ginger and curry leaves and saute for a minute till you get a nice aroma. Now add onions and saute for a minute and add chilly powder and fennel powder and a pinch of salt. Drop in the broccoli florets and toss till well coated, but not more than 30 to 40 seconds. You can also add sesame seeds or sliced almonds if you like extra crunchiness.

Wednesday, January 26, 2011

Meen mulakittathu or mulaku chathachatu which means fish with crushed chilly flakes- is a spicy and quick side dish for rice. It is a fish stir fry with crushed chilly flakes,ginger and shallots.It is popular in central and southern Kerala and is usually made with dry fish or dry prawns. But here I have used fresh boneless fish and this also tastes delicious. Here are the ingredients.

Clean and cut fish into small pieces and marinate for 10 minutes with turmeric powder,a pinch of pepper powder, salt and lemon juice.
Lightly fry this in oil and set aside.

In the same oil add mustard seeds. When they splutter add crushed onion, ginger, curry leaves and saute till golden brown.
Put back the fried fish and sprinkle chilly flakes and clove powder. Close lid and allow to cook in medium heat. When the water fully evaporated sprinkle coriander leaves.
Serve warm with rice.

Monday, January 24, 2011

Nankattai is a very popular Indian tea time cookie and has the perfect crumbly melt in mouth texture. It is buttery, with the inviting fragrance of cardamon. It has been my favorite cookies and still remember those inviting and beautiful round cookies arranged in glass jars in bakeries and canteens. I had no idea that it was so simple and easy to make. ya much easy than baking a cake. It has very little ingredients and can be put together quickly. Serve this with a cup of tea and enjoy :)

Mix and combine flour,corn starch,baking powder,baking soda and salt and set aside. In a mixing bowl combine room temperature butter and powdered sugar till it is light and fluffy. Add cardamon powder and mix well. Add the flour mixture little by little till it is well combined and one smooth ball. Cover and let it rest for half and hour.Preheat oven to 200 degree F and line cookie sheet with butter paper. Divide the dough into small balls and roll between your palms and gently press. Bake them for 15 minutes. Take out of the oven and allow to cool completely and store in air tight container.

Thursday, January 20, 2011

Enticing flavors of fresh baked bread is something that every one loves.This stuffed bread stick is inspired by the cheese stuffed bread sticks but an Indianised version and is a delicious appetizer or a great option for picnic.

First to make the stuffing heat oil and saute onions till translucent.Add in garlic paste and fry till raw flavor disappears. Add in chopped carrots and stir fry for a minute. Mix in cooked chicken ( cook chicken separately with 1/2 cup water, turmeric, pepper and salt) and potatoes mix well. Finally add coriander leaves and allow this to cool.
For the bread mix in sugar and warm water and add yeast and set aside for 5-6 minutes till it is frothy. Mix together flour and salt,yeast and oil to knead to form a smooth dough. Cover with damp cloth and let it rest to raise for one hour or till it doubles its size. Knead it a little more and using a rolling pin flatten it into a square.cut into equal size long stripes. Fill in the stuffing and seal the edges. ( or just roll them and make a well in the center and fill in the stuffing).Allow to rest for another 10 minutes. Bake for 15 minutes till golden brown for 15- 18 minutes. You can brush it with a little butter after taking out from the oven and allow to cool.

Wednesday, January 19, 2011

Carrot thoran is a delicious side dish for rice. Here you have the light sweetness of carrots and the flavor of spring onions. Spring onions add unique flavor and crunchy bite which you will surely love. This is quick and simple recipe.

Mix all the ingredients listed under "number two" and make a course paste and keep aside.
Finely chop carrots( I used a food processor).
Heat oil in a pan and add mustard seeds. After it crackles saute onion, green chilly, ginger and curry leaves Saute for about a minute and add the chopped carrot and stir fry for a minute. Sprinkle a few drops of water and cover and cook for two to three minutes. Add the chopped spring onions and course coconut mixture continue to stir fry for one more minute. Serve with rice.

Monday, January 17, 2011

Podimas is a south Indian favorite and is a simple and dry preparation of crumbled or somewhat scrambled vegetables,egg or meat.Here I am using fish and this is a quick and versatile dish for all fish lover and is an excellent side dish for rice.It is lightly seasoned quick dish and you go hustle and bustle as it is not strict retain their shape.

Thursday, January 13, 2011

Rava Idli (semolina idli) is an instant and easy fix for breakfast, as there is no soaking,grinding or fermentation.This is a specialty of Karnataka and part of the menu in Udupi restaurants. It is healthy and quite filling and tastes delicious with chutney and sambar.

Dry roast rava till it attains a nice aroma. Allow to cool a minute and soak for half an hour in 2 1/2 cups of water.Heat oil in a pan and add mustard seeds and when it splutters add chana dal and fry for a minute, followed by urud dal, ginger, chilly, curry leaves and asafoetida and chopped carrot and fry for a minute. Allow this to cool.Add yogurt into the soaked rava along with this fried mixture. Do not add much water. The consistency should be a little more thick than idli batter.Add salt and baking soda and pour into greased idli maker dish and steam for 8-10 minutes. To check whether it is cooked wet the tip of your finger and gently touch the idli. If it does not stick to your finger then it is done. Serve warm with chutney or sambar.

Monday, January 10, 2011

Beef Fry (Kerala Style) is very popular especially in Tattukadas or fast food outlets. It is not deep fried but cooked beef pan fried or roasted till the meat gets coated with masala's and becomes almost dry. What makes it special is the wonderful aroma of coconut oil and the addition of roasted coconut slices that gives it crunchiness and a little sweetness that we get with each bite. This goes well with rice,chapathi or parottas.

Cut beef into small cubes and marinate with turmeric powder, pepper powder, ginger garlic paste,vinegar garam masala and salt for half an hour. In a pressure cooker add the marinated meat, crushed shallots, green chilly, coconut pieces and chopped tomatoes and half cup of water and cook till the meat is done ( Three whistles - if the water still remains open and cook till all the water evaporates). Heat coconut oil in a pan and add two cloves, one tsp of grated coconut and curry leaves and fry till the coconut becomes golden brown. Add sliced ginger, garlic and onions and fry till golden brown. Now add the cooked meat and fry in medium heat for 8-10 minutes until it is dried up. Add fennel powder( you can add a pinch of pepper powder and garam masala if you like for extra flavor) and garnish with coriander leaves. Serve warm.

Sunday, January 9, 2011

Sukhiyan is yet another tea time snack of Kerala. It is sweet balls made with green gram dipped in batter and deep fried. It is made somewhat like the bonda but it is a sweet version. This is a simple and easy recipe.

To prepare the filling dissolve jaggery in half cup of water strain and remove impurities. Heat this liquid and reduce to one thread consistency. Add coconut and cooked green gram and cook till all water is evaporated and it leaves edges of the pan to become one mass. Add cardamon powder and allow to cool. Make small balls and keep aside.Mix all the ingredients under batter to form a smooth batter ( Idli consistency). If you like a softer and crunchier outer crust you can add egg. Heat oil in a pan and dip these ball one by one and drop carefully into the oil and deep fry. Strain in paper towel and serve.

Friday, January 7, 2011

Cauliflower roast is a quick and easy appetizer. Its is spicy and crispy in the outside and tender and soft in the inside. This is baked in the oven and can be called a somewhat Tandoori cauliflower. It is the same recipe as the Tandoori chicken I posted earlier. I have used the same technique and the same masala but avoided yogurt and mustard powder and instead added lemon juice.

Cut cauliflower into florets.Heat 1 tsp of oil and add gram flour and roast it in a slow flame for about a minute till you get a nice flavor without burning. The best way is to bring the pan to heat and then off heat and then again to heat and whisking continuously.Allow this to cool a bit. Mix all ingredients(except oil) along with the gram flour paste and coat the cauliflower with it.If you wish you can add yogurt, or just one tsp of lemon juice or simply chat masala.Finally add the oil on top. Rub masala into the florets. Line cookie sheet with aluminum foil and spray cooking oil. Layer evenly on cookie sheet and bake in 200 degree F for 10 minutes.

Wednesday, January 5, 2011

Aromatic prawns pulao is for sure a quick, simple and spicy rice recipe perfect for my lazy weekend lunch in this freezing climate. This delectable pulao satisfied my craving for prawns biryani. But that is the magic of pulao- elegant but yet so simple with the wonderful aroma of spices and prawns making it a perfect meal.

Cook rice with four cups of water and enough salt till it is 80% done, do not strain. Heat oil or ghee in a pan and add whole garam masala, roast for a minute and add in onion and ginger garlic paste. Fry for a minute and add tomato and saute till it is soft. Add turmeric powder, chilly powder, garam masala and prawns and saute for a minute. And the cooked rice along with the water. ( use can also do another method ie cook rice and prawns together)Prawns will shed its own water.Mix well and close the lid and allow to simmer for 4-5 minutes in a low flame. Using a fork make the rice fluffy.Serve warm.

Monday, January 3, 2011

To celebrate and welcome New Year I made this cake. It is a caramelized pear and pineapple upside down cake. It is a delicious cake with the rich flavor of caramelized pear, pineapple and ginger. This is a two layer upside down cake,first layer of pear and a second layer of chopped ginger flavored pineapple and then a cake base. You can add candied ginger if you like but I have added a little of fresh ginger. There can be sometimes extra liquid after you flip the cake upside down. Pour it on top of the cake and you will get a soft, moist and gooey cake. It is a delicate buttery cake which you will surely love.

Add butter and brown sugar in a pan and allow it to caramelize. Add pineapple and ginger and cook till all the moister evaporates. Allow this to cool completely.Cut pear into thin strips. Heat butter in the cake tin and add brown sugar and allow to caramelize.Carefully place the pear slices in circular pattern. I also arranged cherries. Now place an even layer of the caramelized pineapples.Keep this ready.Sieve all the dry ingredients. In another bowl combine butter and sugar till light and fluffy. Now add eggs one at a time and beat well till fluffy. Add pineapple juice and vanilla essence. Fold in the dry ingredients little by little. Pour this on the prepared tin of pear and pineapples and bake in 300 degree F till done or till the tooth pick inserted in the center comes out clean. Allow to cool for three minutes and run a knife all along the edges. Place a plate on top of the pan and carefully flip over. Your upside down cake is ready.